We were not impressed. I love Bloody Marys and was really looking forward to this one. Even with the Tabasco Extra Spicy Mix, it still turned out bland and rather tasteless. The "sauce" was too thin to put on top of rice or noodles. All in all, just not very good. Edible, so I'll give it a two. But we won't be making this one again.

Wow! This was so tasty and good. I thought the seasoning was just perfect. Thyme pairs up well with tuna. The entire family scarfed it down and we had no leftovers and I even had children eating zuchinni and requesting that I make this again! That doesn't happen often. Only thing, it did seem just a tad on the dry side. I think next time I will add some milk and/or increase the mayo and sour cream. Thanks for sharing this one.

Not super impressed with this one. Orange taste was definitely there, but was not strong enough...seemed like a regular pound cake with orange flavoring added. Not one I would make again.

Wow, wow, wow, wow! I cannot believe how fantastic this was...and easy! It was smooth, creamy, sweet, and had that cream cheese taste that is to die for. I served it with fresh strawberries. My kids were licking their fingers after trying it and begging for more. I can think of lots of uses for this. Thank you so much. I never would have thought to mix marshmallow creme and cream cheese.

Terrific recipe. I have made twice now and these are gobbled up by my guests. The first time, I followed recipe exactly. The second time I made these, I reduced the amount of mayo, increased the cheese just a tad, and added two cans of crabmeat and a dash of red pepper. The second batch was much better and not so mayonaisse-y. You are right....the lemon pepper is the key. Thanks so much...great recipe.

Unbelievably good and tasty. I split the pitas in half and then cut into 8 pieces. I baked all the "thin" halves in one batch and all the "thick" halves in one batch. I omitted olive oil and just sprayed wedges with olive oil cooking spray. I combined the spices as stated in the recipe in a small bowl and sprinkled these on and then one more quick spray to make sure everything stayed put. My guests loved them and they disappeard quickly. My kids thought they were better than potato chips...what a healthy, fat-free snack for them. Thanks for sharing. We will be making these often in our home.

Doubled the recipe for a crowd and it disappeared faster than any other dish on the table. I used 2-16 oz. pkgs of shredded cabbage, 3 pkgs. of Oriental flavored Ramen noodles, added about 1/4 c. soy sauce to the dressing (and thus, omitted the salt entirely), and tripled the almonds. I also substituted Splenda for the sugar since we are a family of diabetics. Great recipe. Next time I will try this as a summer main dish by adding some grilled chicken breast on top. Thanks for sharing.

Classic queso that we have enjoyed for years and years. We have always called it Jose Dip, after a Houston chef. We usually double the recipe in a crock pot on warm or low and the dip disappears at every party we have. Try hot breakfast sausage for more of a kick. You can also do 1/2 sausage and 1/2 ground beef. We have always used Rotel, one can of regular and one can of Extra Hot to 2 pounds of Velveeta. Hot and spicy...but we're Texans, what can I say...that's the way we like it! Yummy, yummy, yummy. Best with margaritas and homemade flour tortilla chips. ;)

Just okay. Not out of this world like I was expecting from reading other reviews. The dressing was nothing special...perhaps just a classic Ranch dressing would be better??? We did eat it and enjoyed it...but definitely not a recipe that warrants 5 stars.

I was so excited to find this recipe...cornbread in a cast iron skillet like my grandmother used to make when I was a little girl. I followed directions exactly and was disappointed in the results. It lacked something in the flavor department. I am not sure what...just not that tasty and flavorful. I will keep searching for a true old-fashioned southern cornbread recipe.

I was looking for a crock pot recipe and stumbled across this one. EXCELLENT in the crock pot with the following modifications. I used one pound of pasta. Only cook pasta 1/2 the recommended cooking time on package. It will not be done yet, but will finish softening up in crock pot. Totally omitted butter. Added 2 cans of chicken broth and 1 can of cream of chicken soup to crock pot along with other ingredients. Cooked on low for 6 hours....DELICIOUS. I also used a pre-cooked rotisserie chicken from the grocery store unstead of boiling one. Thanks for sharing this one...not your normal chicken spaghetti...has a great spicy kick and very colorful for a pot luck dinner.

AWESOME! Very authentic taste. Super, super easy to make...time consuming, but easy. This was THE HIT of the party and the best dessert there. I followed the recipe to the tee and did not change a thing. To those who think the syrup needed to be cooled, it does not. I poured the entire amount of syrup over top while it was still hot and bubbly and it soaked in and hardened up just fine. What an awesome dessert for a crowd.

This was so disappointing. I cannot understand the good reviews on this one. The dressing was overly oily and bland...not near enough lime juice. I was worried when I was making it that olive oil is such a heavy oil for a salad and I was right...a light vegetable oil might have helped. Maybe it is because I live in San Antonio, grew up in Texas eating mexican food...but this was just not flavorful and did not have any kick or spice to it. I followed the recipe exactly and served this at a party as a side dish to pork tacos and fajitas. Almost the entire bowl was left and I ended up dumping it the next day. Sorry. I'll stick to traditional black bean/corn salads from now on.

This was just average at best. I was disappointed in this recipe. Not near as tasty as I thought it would be. It was very bland. It is very similar to a chicken spaghetti recipe I grew up with that has green olives and peppers...I think I'll stick with that one. Sorry.

Delicious! Doubled the recipe and tossed it with linguine. After plating, I topped each serving with a grilled tuna steak and a good dusting of pecarino romano cheese as suggested (don't use the domestic parmesan). PERFECT combination of flavors and hubby thought it was a gourmet Italian meal.

I'm sorry, but this was SO disappointing. It sounded so good and I was so excited about making it, but the final result was bland and a mix of flavors that just didn't blend well. The cinnamon and pecan topping didn't blend at all with the fruity flavor of the cake and the chocolate chips scattered throughout were horrible. It was a cake that couldn't make up its mind on what it should taste like. It was neither fruity enough to be a fruit cake nor chocolaty enough to be a chocolate cake. Won't be making this one again.

This is delicious cornbread, moist and perfectly textured. I have "tweaked" it for our family's tastes preferences by cutting sugar down to 1/4 cup, doubling the cheese, and adding the entire can of green chiles. Perfect companion to a bowl of chili or King Ranch Chicken or Red Beans and Rice. Thanks for sharing this one. I also do not melt the butter, but just soften it and cream it together with the sugar before adding eggs. This has become a regular at our house.

I grew up in Texas and remember eating this ALL the time as a kid. My mom's recipe is almost identical, although we do a few things different. First, add a couple of cloves of garlic to the onion and bell pepper and saute for 5 minutes or so to soften. I also buy a pre-cooked rotisserie chicken from my grocery store and debone the meat and use that instead of chicken breasts - easy and fast :). Use only 1 cup (1/2 can) of broth, heat that in the microwave and dip the corn tortillas in this (which we tear into strips) before adding to casserole. Lastly, our recipe has 3 cups of cheese, but we toss that with 3 teaspoons of chili powder and 1 tsp of cayenne pepper. In a 13X9 pan, layer in this order, 1/2 the chicken, 1/2 the sauteed veggies, 1/2 the dipped tortillas, 1/3 of the cheese mixture, remaining chicken, remaining veggies, remaining tortillas, 1/3 of cheese. Add the leftover broth (from dipping the tortillas) to the soups and Rotel mixture and pour this over the top. 10 minutes before baking is finished, top with the remaining cheese mixture. Yummy, yummy, yummy. If you like more/less spice, you can adjust the cayenne pepper and/or add Tobasco sauce and now-a-days, you can buy the Extra Hot or Mild brands of Rotel. :)

Very, very moist, rich cake. Followed recipe exactly. This is going to become a standard at our house. Perfect with a dusting of powdered sugar and a cold glass of milk. I can definitely see where this one won the award! Update 8/20/06 - have made this recipe many, many times now for parties and get-togethers. It ALWAYS receives rave reviews. I have experimented with different flavors of cake mixes/pudding/chips and had wonderful results. Fudge cake/choc pudding/choc mint chips. Carmel cake/butterscotch pudding/butterscotch chips. Cherry cake mix/vanilla pudding/cherry chips. Fudge cake/choc pudding/peanut butter chips (this one was awesome!). This is my standard cake now I make for everything. Thanks so much for sharing this with us.

I was looking for a quick, easy cookie recipe since I need to make 18 dozen for an upcoming bake sale. Glad I tested a batch of these on the family first! I don't know what we were expecting, but these were horrible. They set up nicely and were easy to make, but they were way too sweet and just tasted like chocolate flavored oatmeal. Maybe it was just our taste preference, but this is one we won't be trying again.